Cooking became a passion of mine, took after my dad I think. I like to try new recipes and most of the time they turn out good and friends approved. Most of the food I make are local hawaiian grindz, but alot with asian fusion too. Gotta love living in da melting pot!

Thursday, November 18, 2010

Kim Chee Soup and Bentos

Ah, the never ending dishes you could do with Kim Chee...yes, I love Kim Chee, as you can tell in many of my recipes like Kim Chee Pork and Kim Chee Fried Rice, etc. So I will continue my Kim Chee recipes and Kim Chee Soup is on the menu today.

Kim Chee Soup

1 jar of Kim Chee (you won't use all of it)

1 piece of pork (thinly sliced) omit if you want this vegetarian

half of a small onion (sliced)

1 small carrot (julienne)

1 package of tofu (diced)

2 cloves of garlic (minced)

1/2 cup of long rice (soaked)

2-3 pieces of shiitake mushrooms (sliced and soaked)

1 can Chicken Stock

Water

Sriracha Sauce

Hawaiian Salt (or Sea Salt, regular salt is ok too)

1 tbsp Sesame Oil

1) In a small bowl, marinate pork with kim chee juice and some Sriracha sauce.

2) In a heated pot, drizzle sesame oil, add in garlic, onions, and carrots and stir for about 5 minutes.

3) Add in pork and continue to cook, about 2-3 minutes.

4) Add in 1/2 cup of Kim Chee and about 2 tbsp of it's juice into the pot.

5) Add in 1 can of chicken stock and about half a can of water, then turn heat to high and let boil.

6) Add in a drizzle more of Sriracha sauce to desired spicy-ness, stir.

7) Reduce heat and add in shiitake mushrooms and long rice, let simmer for another 5 minutes.

8) Add in tofu, stir content and taste.

9) Add salt to taste. If soup is too spicy, add more water.

10) Serve!

While I was waiting for my soup to cook, I decided to make some Teriyaki Onigiri using Gen Ji Mai rice. You can use this recipe except I omitted spreading miso sauce.

One of my onigiri was way too big, it sorta fell apart while I was toasting it. So, I end up eating that one with my kim chee soup, and packed some soup and the rest of the onigiri for lunch tomorrow. I packed it in my Fuel lunch container along with some grapes. I am already excited for my lunch tomorrow!

This morning I made a quick Pesto Turkey Wrap lunch today with my Fit n Fresh cereal bowl container. (see you don't have to use it for cereal!) I spread pesto sauce on one side of a high fiber tortilla, add in a few slices of turkey, lettuce, and some sliced tamago, then roll it up and cut them in 4 pieces. Almost like a sushi roll! Top tier i have persimmons, grapes and frozen soy beans which defrosted by the time lunch came around. It was quick and delicious!